Crispy Onion Rings with Dipping Sauce
Crispy Onion Rings with Dipping Sauce
Ingredients
For the Onion Rings
- 3 medium white onions, peeled and sliced into 1/2-inch thick rings, separated
- 4 cups vegetable oil, for deep frying
- 1/2 teaspoon salt, or to taste
For the Wet Batter
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 cup cold water, or as needed
For the Dry Breading
- 1 1/2 cups Panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 tablespoon dried parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Dipping Sauce
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 teaspoon Sriracha sauce, or to taste
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon Worcestershire sauce
Instructions
- 1
Prepare the dipping sauce: In a small bowl, combine mayonnaise, ketchup, Sriracha sauce, paprika, garlic powder, onion powder, and Worcestershire sauce. Whisk until smooth. Cover and refrigerate until serving.
⏱️ 5 min
- 2
Prepare the wet batter: In a medium bowl, whisk together 1 cup all-purpose flour, cornstarch, baking powder, paprika, garlic powder, and onion powder. Gradually add cold water, whisking constantly, until a smooth, thick batter forms. The consistency should be like pancake batter, thick enough to cling to the onions.
⏱️ 5 min
- 3
Prepare the dry breading: In a shallow dish or metal tray, combine Panko breadcrumbs, 1/2 cup all-purpose flour, dried parsley, 1/4 teaspoon salt, and black pepper. Mix well to combine.
⏱️ 3 min
- 4
Coat the onion rings: Add the separated onion rings to the wet batter. Toss gently with tongs to ensure each ring is thoroughly coated. Working in batches, remove a few batter-coated rings and transfer them to the dry breading mixture. Toss and press the rings to completely cover them with the breading, ensuring a thick, even crust. Place the breaded rings on a wire rack set over a baking sheet.
⏱️ 10 min
- 5
Heat the oil: Pour vegetable oil into a large heavy-bottomed pot or Dutch oven to a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 7 min•🌡️ 350
- 6
Deep fry the onion rings: Carefully place a few breaded onion rings into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy. The oil temperature should remain around 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 7
Drain and season: Using a slotted spoon or spider, remove the fried onion rings from the oil and transfer them to a wire rack lined with paper towels to drain excess oil. Immediately sprinkle with salt to taste. Repeat with remaining onion rings.
⏱️ 5 min
- 8
Serve: Serve the crispy onion rings hot with the prepared dipping sauce.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Onion Rings with Dipping Sauce
For the Onion Rings
- 3 medium white onions, peeled and sliced into 1/2-inch thick rings, separated
- 4 cups vegetable oil, for deep frying
- 1/2 teaspoon salt, or to taste
For the Wet Batter
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 cup cold water, or as needed
For the Dry Breading
- 1 1/2 cups Panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 tablespoon dried parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Dipping Sauce
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 teaspoon Sriracha sauce, or to taste
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon Worcestershire sauce
Instructions
- 1
Prepare the dipping sauce: In a small bowl, combine mayonnaise, ketchup, Sriracha sauce, paprika, garlic powder, onion powder, and Worcestershire sauce. Whisk until smooth. Cover and refrigerate until serving.
⏱️ 5 min - 2
Prepare the wet batter: In a medium bowl, whisk together 1 cup all-purpose flour, cornstarch, baking powder, paprika, garlic powder, and onion powder. Gradually add cold water, whisking constantly, until a smooth, thick batter forms. The consistency should be like pancake batter, thick enough to cling to the onions.
⏱️ 5 min - 3
Prepare the dry breading: In a shallow dish or metal tray, combine Panko breadcrumbs, 1/2 cup all-purpose flour, dried parsley, 1/4 teaspoon salt, and black pepper. Mix well to combine.
⏱️ 3 min - 4
Coat the onion rings: Add the separated onion rings to the wet batter. Toss gently with tongs to ensure each ring is thoroughly coated. Working in batches, remove a few batter-coated rings and transfer them to the dry breading mixture. Toss and press the rings to completely cover them with the breading, ensuring a thick, even crust. Place the breaded rings on a wire rack set over a baking sheet.
⏱️ 10 min - 5
Heat the oil: Pour vegetable oil into a large heavy-bottomed pot or Dutch oven to a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 7 min•🌡️ 350 - 6
Deep fry the onion rings: Carefully place a few breaded onion rings into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy. The oil temperature should remain around 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 7
Drain and season: Using a slotted spoon or spider, remove the fried onion rings from the oil and transfer them to a wire rack lined with paper towels to drain excess oil. Immediately sprinkle with salt to taste. Repeat with remaining onion rings.
⏱️ 5 min - 8
Serve: Serve the crispy onion rings hot with the prepared dipping sauce.